Cranberry Orange Cheesecake

• 1 cup finely chopped pecans
• 2/3 cup chocolate wafer crumbs
• 1/4 cup butter, melted
• 3 tablespoons brown sugar
• 2 packages (8 ounces each) cream cheese, softened
• 2 cartons (8 ounces each) mascarpone cheese
• 1-1/4 cups sugar
• 2 tablespoons cornstarch
• 2 teaspoons orange juice
• 1 teaspoon orange extract
• 4 large eggs, lightly beaten
• 3/4 cup whole-berry cranberry sauce
• 1/4 cup dried cranberries
• 1 tablespoon water
• 1/4 cup chocolate ice cream topping, warmed
• Sugared cranberries and orange slices, optional

1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Combine the pecans, wafer crumbs, butter and brown sugar. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a
3. . Bake at 325u0b0 for 8-10 minutes or until lightly browned. Cool on a wire rack.
4. In a large bowl, beat the cheeses, sugar, cornstarch, orange juice and extract until smooth. Add eggs; beat on low speed just until combined. Pour half of the batter over crust.
5. Place the cranberry sauce, cranberries and water in a food processor; cover and process until blended. Gently spread over batter in pan; top with remaining batter.
6. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325u0b0 for 60-70 minutes or until center is just set and top appears dull.
7. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, top with chocolate topping. If desired, garnish with sugared cranberries and orange slices.

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Taken from www.tasteofhome.com/recipes/cranberry-orange-cheesecake/ (may not work)